Week 30 - Oatmeal Cinnamon-Raisin Pancakes

The oatmeal pancakes turned out so well a few weeks ago, I was itching to make them again.  This time trying to recreate an oatmeal raisin pancakes, one of my husband's favorite cookies.  I prefer chocolate chips in place of raisins, so maybe I'll leave that for another week.Jó étvágyat!

Oatmeal Cinnamon-Raisin Pancakes
Ingredients
1/2 cup all-purpose flour
1/2 cup quick cooking oats (can also use the old fashioned kind)
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Dash of cinnamon
3/4 cup buttermilk
1 teaspoon vanilla extract
2 Tablespoons butter
1 egg
1-2 handfuls of raisins

Directions
1. Heat a griddle or pan over medium high heat.
2.  Place flour, oats, sugar, baking powder, baking soda, salt, cinnamon, buttermilk, vanilla, butter, and egg in a food processor and puree until smooth.
3. Stir in raisins.

4. Lightly coat griddle or pan with butter and ladle batter onto the griddle/pan.  Cook on one side for 2-3 minutes or until bubbles form around the edges, flip and cook for 2-3 more additional minutes.
Serve with syrup.

Week 29 - They're always after me lucky pancakes!

So now that we're weeks past St. Patrick's Day, I finally remembered an Irish- and kid-inspired recipe I came up with.  Lucky Charms Pancakes!  Okay, so people in Ireland would probably be very upset with me for calling this Irish-inspired, but I say it tongue in cheek.

In this recipe, I replaced half the flour with crushed oat cereal (no marshmallows please) and I think it added a little to the texture of the pancake.  They turned out very light and fluffy.  Since the oat cereal already has a little sugar in it, you can cut down on the sugar in the recipe if you like. Jó étvágyat!

Lucky Charms Pancakes
Ingredients
1 cup all-purpose flour
1 cup crush Lucky Charms cereal (the oats part, separate out the marshmallows)
3/4 teaspoon baking soda
1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter, plus more to coat the griddle
1 cup of Lucky Charms marshmallows

Directions
1. First, get a box of Lucky Charms cereal, separate out the oat cereal from the marshmallows.  Great job for little ones, or husbands.  Just make sure you have enough cereal because it's almost guaranteed that some of the marshmallows will "disappear."  My husband tried to sneak a couple to my daughter without my noticing.  It wasn't too hard to figure out considering her mouth turned blue from a marshmallow!  Caught ya!

2. Put the cereal, sans marshmallows, in to a food processor and grind until it is about the consistency of flour.

Before

After

3. Combine, flour, crushed cereal, baking soda, baking powder, salt, and sugar in to a bowl and combine.
4.  Whisk egg whites and buttermilk in a bowl.
5.  In a separate bowl whisk together the egg yolks and melted butter
6.  Combine the egg white and egg yolk mixtures together, then add to the flour mixture.
7.  Now, hever you could choose to proceed in one of two ways:
    a.  Ladle pancake batter onto a griddle/pan over medium high heat.  Sprinkle marshmallows on the pancakes. 

Looks pretty cool.  The marshmallows melt and leave colorful rainbow craters.

    b.  Mix the marshmallows into the batter and ladle onto a griddle/pan over medium high heat (do this right before cooking, otherwise the marshmallows may begin to melt).

Not as colorful when you mix in the marshmallows, but you do get pockets of yummy marshmallows when you bite in to these.  This was my husband's preferred way of making these.

8. Let cook for 2-3 minutes or until bubbles form around the edges, flip, and cook for an additional 2-3 minutes.  Serve with syrup.

Week 28 - Simply Perfect Oatmeal Pancakes

After the sugar rush that ensued from last week's Peeps on a Pond Pancakes, I am ready for something less sweet, somewhat healthy, but just as tasty for breakfast.   Thus, the idea for oatmeal pancakes.   I was hoping to find the perfect oatmeal pancake recipe online which could serve as the base for future oatmeal pancake concoctions and this one seemed to fit the bill.

The pancakes turned out light, fluffy, and tasty!  Not to mention the recipes was super simple.  Just throw everything in the food processor and voila, pancake batter!  Just a heads up, this recipe yields about 8 pancakes, so if you want more, you may want to double or triple this recipe.   Jó étvágyat!

Simply Perfect Oatmeal Pancakes
Ingredients
1/2 cup all-purpose flour
1/2 cup quick cooking oats (although I used old fashioned and it turned out just fine)
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla extract
2 Tablespoons butter
1 egg

Directions
1. Heat a griddle or pan over medium high heat.
2.  Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, butter, and egg in a food processor and puree until smooth.
3. Lightly coat griddle or pan with butter and ladle batter onto the griddle/pan.  Cook on one side for 2-3 minutes or until bubbles form around the edges, flip and cook for 2-3 more additional minutes.
Serve with syrup.

Week 27 - Peeps on a Pond Pancakes

 With tomorrow being Easter, the idea of Peeps pancakes came to mind.  A quick Google search for recipes didn't result in much, but I did find this cute idea.  I normally don't like color themed pancakes (reason why I didn't make green pancakes for St. Patrick's Day), but this was too cute to pass up. 

 Note this recipe is cut in half in comparison to other pancake recipes I have posted on here in the past using the Simply Perfect mix.  Yields about 10 large pancakes or ponds for the Peeps.  Nothing like a healthy dose of sugar and marshmallow for breakfast!  Jó étvágyat!

Hello Peeps, you seem like a healthy breakfast food :-)

Peeps on a Pond Pancakes

Ingredients

• 1 egg, separated
• 1 cup milk or buttermilk
• 2 tablespoons melted butter
• 1 cup "Simply Perfect" Pancake Mix (See week 5)
• Blue food coloring
• 1 stick butter, for greasing the pan

Directions

1. Heat an electric griddle or frying pan to 350 degrees F.

2. Whisk together the egg whites and the milk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

3. Combine the milk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. 
4. Add food coloring to the egg/milk mixture. I used 20 drops of blue food coloring here, although you can add more or less depending on what color you desire. 

Adding drop by drop until I get the color I want

Pretty Blue

5. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.  Add more food coloring if needed.

6. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

6. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

7. Gently ladle the pancake batter onto the griddle.  When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes.  Be careful not to cook them too long because the pancakes will turn brown and then you'll have one funky looking pond.  

Pre-flip

Post-flip

8. Allow to cool slightly and serve with Peeps.  Prepare to be hyper for the rest of the morning!   

Made a bigger pond

Week 26 - Cinnamon-Brown Sugar Pancakes

Halfway there and going strong!  Feels pretty good to pick a project and follow through with it...so far.  26 recipes down, 26 to go and I still have lots of ideas left!

This week it's cinnamon and brown sugar.  A classic combo my husband came up with.  It actually made me think of Cinnamon Toast Crunch, which also wouldn't be a bad idea for pancakes, crush up some cereal and sprinkle on top of pancakes once they're on the griddle!  Well these were even simpler; I just made my Perfectly Simple Pancakes and brown sugar and cinnamon and it turned out perfect.  Another 10 in my husband's book!  These also happened to be my daughter's first taste of pancakes, ever, and she seemed to love them too.  It's so nice now that she can eat solid foods and kinda chew them too. Jó étvágyat!

Cinnamon-Brown Sugar Pancakes

Ingredients

• 2 egg, separated
• 2 cup milk or buttermilk
• 4 tablespoons melted butter
• 2 cups "Simply Perfect" Pancake Mix (See week 5)
• 2 tablespoons brown sugar
• 2 teaspoons cinnamon
• 1 stick butter, for greasing the pan

Directions

1. Heat an electric griddle or frying pan to 350 degrees F.

2. Whisk together the egg whites and the milk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
3. Whisk brown sugar and cinnamon into the pancake mix.

4. Combine the milk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix.  Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

5. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

6. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

7. Gently ladle the pancake batter onto the griddle.  When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

8. Allow to cool slightly and serve with syrup.  

Week 25 - Baileys Irish Cream pancakes

This is recipe #2 for St. Patrick's Day.  This time, I got the date of the holiday right!  I'm actually glad I goofed because after I made the potato pancakes I realized I originally wanted to make these pancakes for St. Patrick's Day instead.  Now, you can have your pick of savory or sweet.

Again, another relatively simple recipe.  Instead of using milk as the liquid for the recipe, I used half milk and half Baileys and it turned out pretty good, although they were more flat than usual.  Not sure if it was because of the plain milk I used instead of the buttermilk (the buttermilk I had on hand had gone bad) or the alcohol just flattens it out.  It may be a better idea to whisk the egg white separate from the milk and Baileys and later gently combine.  I'm not sure how much of the alcohol cooks off while you make these pancakes, so I would keep this an adult-only recipe.  Jó étvágyat!


 Ingredients

• 2 eggs, separated
• 1 cup milk
• 1 cup Baileys Irish Cream
• 4 tablespoons melted butter
• 2 cups "Simply Perfect" Pancake Mix (See week 5)
• Handful of blueberriers
• 1 stick butter, for greasing the pan

Directions

1. Heat an electric griddle or frying pan to 350 degrees F.

2. Whisk together the egg whites, milk, and Baileys in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

3. Combine the alcoholic mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

4. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

5. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

6. Gently ladle the pancake batter onto the griddle.  When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

7. Allow to cool slightly and serve with syrup.   

Week 24 - Irish Potato Pancakes with Steak

So I goofed and thought St. Patrick's day was a whole week earlier, so this will be 1 of 2 Irish-inspired pancakes.  This is a savory dish while the next recipe is sweeter.

This is pretty similar to my mashed potato pancakes, but according to the internet, and you know how the internet is never wrong, these are IRISH potato pancakes, also called Boxty.  Whatever they are, they're tasty.  I fried up a steak in a cast iron skillet to go with it and made a pretty tasty dinner.  Jó étvágyat!

Ingredients:

• 2 pounds (3 to 4 large) Yukon Gold potatoes, peeled
• 3/4 cup whole milk
• 1 1/4 teaspoons fine salt, plus more for seasoning the potatoes before cooking
• 1 large egg
• 1/3 cup all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• 4 scallions, sliced, plus 1-2 extra sliced scallions to serve on top of the scallions
• 1 to 2 tablespoons unsalted butter, cut into small pieces
• Steak (optional)
• Sour cream (optional)

Directions: 

1.Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes.
2. Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside.
3. When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.

 

4. With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).

5. Place the egg, remaining 1/2 cup milk, flour, pepper, scallions, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated.

6. Heat a large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.

7. Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. 

 8. While making the potato pancakes, season a steak with salt and pepper and cook in a cast iron skillet.

 9. Serve the pancakes with most chopped scallions, sour cream, and steak!